Donna's Pound Cake

Donna's Pound Cake

"A delicious, moist and easy cake that tastes like you spent lots of time making it!!"
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Ingredients

2 h 15 m servings 370 cals
Serving size has been adjusted!
Original recipe yields 14 servings

Nutrition

  • Calories:
  • 370 kcal
  • 18%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Pre-heat oven to 325 degrees F (165 degrees C). Grease and flour a 9 or 10 inch tube cake pan.
  2. In a large bowl, combine cake mix and sugar. Make a well in the center, and pour in oil, sour cream, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. Bake 40-45 minutes, or until cake when tested with a toothpick comes out clean. Cool in pan 15 minutes. Flip out and finish cooling on rack. Store in covered container.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 21
  1. 27 Ratings

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Most helpful positive review

I have made this cake many, many times. It always comes out to rave reviews! It has quickly become a family favorite!

Most helpful critical review

Help! My cake fell, and tasted like solid grease. Are you sure it takes 1 cup of oil? I thought that seemed like a lot. The outside of the cake is beautiful, but the inside is pure grease....Jud...

Most helpful
Most positive
Least positive
Newest

Help! My cake fell, and tasted like solid grease. Are you sure it takes 1 cup of oil? I thought that seemed like a lot. The outside of the cake is beautiful, but the inside is pure grease....Jud...

I have made this cake many, many times. It always comes out to rave reviews! It has quickly become a family favorite!

Very moist cake with a light lemon flavor. I made it in a 13X9 pan & baked it about 35 mins. It is so tasty, it didn't even need frosting! A keeper.

this has got to be the best cake recipe I have tried anywhere. It was super moist and came out beautiful and cut like a dream. I couldnt believe how great tasting it was. Usually I find pound ...

As another reviewer did, I used what I had on hand...French Vanilla cake mix and almond extract. The cake had a good flavor to it, but to me it wasn't as moist and dense as a pound cake should ...

Great cake! I left out the lemon extract and made two 9 inch rounds. They came out wonderful and I halved each round for a four layer cake, filled with cool whip mixed with vanilla pudding mix...

This was absolutely delicious! I used it for strawberry shortcake, and when we ran out of strawberries, I put an icing of just whipped topping! DEElicious! Great easy recipe!!

Not sure what happened, followed the directions to a "T" and the cake fell in the middle. The only thing different is I cooked it in a convection oven.

This is a very moist cake. I took it to a church dinner and everyone loved it.

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